Gosia Cooks: Lublin-style pork chop with beetroot
The secret of the Lublin-style pork chops is the unusual coating of flour and beaten egg, hence the characteristic appearance and a slightly different shape. It is also a healthier version of the classic pork chop. Serve with potatoes and pickled whole beetroots.
Ingredients for the marinade:
- 1/2 l of milk
- 1 onion
- 3 cloves of garlic
- 1 tablespoon of marjoram
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
Ingredients for the breading:
- 1/2 kg boneless pork loin
- 2 eggs
- wheat or buckwheat flour
- salt pepper
- whole beets
- clarified butter or lard for frying
We marinate the meat the day before. Cut the pork into slices and crush it with a pestle. Put all the marinade ingredients in a bowl and mix. We put the meat in and put the bowl in the fridge overnight.
Drain the meat on a paper towel. Sprinkle with salt and pepper.
Put the wheat (or buckwheat) flour and beaten eggs in separate bowls. Coat the meat in flour, then dip it in the egg and immediately put it into a frying pan with hot lard.
Fry each cutlet for 2 minutes on each side over medium heat, being careful that the egg does not burn.
Serve the pork chop with potatoes and marinated beetroots.
Enjoy your meal!
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